Pepperoni Ziti Casserole Recipe

I took a traditional family recipe and put my own nutritious spin on it to create this casserole. The chopped spinach and turkey pepperoni add color and flair, pleasing both the eyes and the palate.
—Andrea Abrahamsen of Brentwood, California

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine the water and remaining tomato sauce; pour over pasta mixture. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Top with pepperoni.

Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.Yield: 10 servings.

Originally published as Pepperoni Ziti Casserole in Light & Tasty
April/May 2003, p39

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"Perfect! I must admit when I usually make a baked ziti dish I do not follow a recipe. Not now! This is our new go-to recipe. As a volunteer food editor for Taste of Home I appreciate recipes that are easy to assemble and provide lots of flavor. Not to mention lots of food for a family of five. With or without the pepperoni this is a great dish!"

"Really please with the way this turned out. Prep took a bit longer than I expected, but overall I was happy with it! Definitely feels healthier than eating a traditional ziti...there is a lot less cheese. If you want more - just add it in!"

"I changed it up by not adding the spinach and garlic (since my family wouldn't eat it anyway) and it still came out delicious!! My kids and nieces all had seconds. It was completely devoured. I call that a success! Definitely making this one again!"